Healthy Mini Banana Muffins are naturally sweetened with honey and are made with whole wheat flour, mashed bananas and coconut oil. They are the perfect snack for you and your little one!
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Everything is better in mini form, am I right? These baby muffins are so easy to make and are super fun. They are absolutely perfect for meal prep and can be taken on the go. If you have a little one, I recommend packing a few in a little ziplock bag for car rides and snacktime.
After you make mini banana muffins, try out these other bite-sized snacks!
- Cucumber Bites Appetizer
- Healthy Peanut Butter Balls with Chocolate
- Air Fryer Zucchini Pizza Bites
- Peanut Butter Cacao Bliss Balls
Ingredients in this recipe
- mashed spotty-brown bananas - the more brown the banana, the sweeter the muffin 🙂
- unsweetened almond milk
- melted coconut oil
- honey
- vanilla extract
- whole wheat flour
- almond flour
- baking powder
- mini chocolate chips - optional
- avocado oil spray for greasing the muffin tin
How to make these mini muffins vegan?
These eggless banana muffins can be made vegan by swapping out honey for pure maple syrup. Also, if you are adding chocolate chips, ensure they are vegan.
TOOLS TO PURCHASE TO MAKE HEALTHY MINI MUFFINS
- mixing bowls
- measuring cups
- measuring spoons
- cookie scoops
- mini muffin pan
- food storage meal prep containers
HOW TO STORE MINI MUFFINS
- Store in an airtight container at room temperature and enjoy within 1-2 days.
- Store in an airtight container in the fridge and enjoy within 3-4 days.
- To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
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Healthy Mini Banana Muffins
Ingredients
- ⅔ cup mashed spotty-brown bananas - the more brown the banana, the sweeter the muffin 🙂 (about 2 bananas)
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 1 ¼ cups whole wheat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ cup mini chocolate chips - optional
- avocado oil spray for greasing the muffin tin
Instructions
- In a large mixing bowl, whisk together the mashed banana, almond milk, coconut oil, honey and vanilla extract.
- Next, add in the whole wheat flour, almond flour, baking powder and chocolate chips. Combine with a rubber spatula.
- Grease the mini muffin tin with avocado oil spray.
- Scoop the batter into prepared muffin tins using a small cookie scoop.
- Bake at 350 degrees F for about 15 minutes, or until a toothpick inserted comes out clean.
Notes
- Store in an airtight container at room temperature and enjoy within 1-2 days.
- Store in an airtight container in the fridge and enjoy within 3-4 days.
- To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Cami
Made these for my 3 year old and 6 year old. They were a hit! Thanks Krista.
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